Apple Turnovers
September can be a busy month for many of us. Kids are back to school, it’s time to close the cottage, harvest the garden 👩🌾👨🌾 before the first frost, and also visit our local orchards. David and I like going there and we always come back with a big bag of apples… it’s a nice way to start the fall season.
Besides eating them as is with a couple slices of cheese 🍎🧀, I enjoy cooking and baking with them. There’s my Apple Cheese Soufflés, Apple Betty, Stuffed Pork Tenderloin, Oatmeal Apple Cookies, Apple Goat Cheese Arugula Salad with Pecans, Apple Crisp, Grilled Chicken with Apples, Apple Sauce, Apple Pandowdy, German Red Cabbage, Apple Cranberry Stuffing, Apple Cheese Pie, Bourbon Apple Butter, Waldorf Salad, and many more…
Another one that I like making is my Chausson aux Pommes or the English version which is Apple Turnovers! These flaky guys are packed with deliciousness! With a nice tasty cinnamon apple filling, this is a great dessert or mid-afternoon snack to enjoy! They’re also a great grab-and-go breakfast item! Easy to make with amazing results, these pastries are the perfect fall 🍁🍂 recipe!
When making the filling, it fills the air with that beautiful aroma! The temptation is great and it’s hard to resist not eating it as is or use it as a topping for vanilla ice cream 🍨 – I confess… a few times the filling didn’t make it to the store-bought puff pastry sheets🙄.
For my Apple Turnovers, I use Granny Smith 🍏 but other firm apples like Honeycrisp, Golden Delicious or Gala are other alternatives. After they’re prepped, I like to toss them in lemon juice as it gives a nice touch to the final product. When sautéing them, it would seem like a lot of apple pieces but as they cook, they’ll shrink.
After the brown sugar mixture is added to the apples and cooked for 3 minutes, I pour in some pure vanilla extract to give another layer of flavor to the filling. It’s transferred to a bowl to cool off before chilling for at least 30 minutes 🕧. I like to make the filling early in the morning, transfer to the fridge and finish the recipe later on in the afternoon.
When ready to finish the recipe, roll out each thawed puff pastry sheet into a 10-inch square before cutting equally into 4 squares. Spoon on a couple tablespoons of filling in the center of each square before brushing two edges with an egg wash 🥚. Many cooks out there brush on all sides and what happens is it gets too wet making it harder to seal the edges… two sides is plenty!
Fold one point of the pastry over to the opposite side, forming a triangle 🔺, and press the edges together to tighten them up. To make it prettier and also to help seal the pastry better, use the tines of a fork to create small indented lines along the edges.
Do what I say, don’t do what I do! After the top of the pastries are brushed with egg wash, make a few slits to allow the steam to escape. In the video, for the first time, I totally forgot 😏 to make any. The results weren’t too bad… they still looked good but they were really puffed up, lol!
After they’re done baking – it normally takes anywhere between 18 to 20 minutes –, let them cool off for 15 minutes. From here, they can be left as is, sprinkle with some granulated sugar or make a glaze which is what I prefer 😋 and it’s incredibly simple to make…
In a small bowl, combine the powdered sugar with the heavy cream although milk 🥛 or even water is a good substitute, and stir until the mixture is smooth – you might have to add a little more to thin the glaze out. Use a small plastic bag or simply a spoon to drizzle over the Chausson aux Pommes.
Uncomplicated with amazing results, this Apple Turnovers recipe has to be on your “to do” list during the fall season. It’s packed with yumminess! This is a great dessert, snack, or breakfast item to get your little ones 👧👱♂️ involved…
Bon Appétit! 🍽
Here are more scrumptious dessert recipes for you to try… 😀
– New Orleans Beignets
– Creamy Cheesecake
– Mille-Feuille
– Chocolate Lava Cake with Caramel
– Crêpes Suzette
– Chocolate Éclairs
– Tiramisu
and for even more dessert recipes 🍩🥧🍰, click on this link… Recipe Category • Dessert
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Apple Turnovers
Hover to scale
Ingredients
TURNOVERS
- 3 large Granny Smith apples (substitute Honeycrisp or Golden Delicious), peeled, cored and chopped into 1/3-inch pieces
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/3 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground Himalayan pink salt
- 1 tbsp. unsalted butter, melted
- 1/2 tsp. pure vanilla extract
- 2 sheets puff pastry, thawed
- 2 tbsp. unbleached all-purpose flour, for work surface
- 1 egg wash (1 free-run egg mixed with 1 tbsp. milk)
GLAZE
- 1/2 cup confectioners' sugar, sifted
- 3 tbsp. heavy cream, or as needed
Directions
- In a medium bowl, prep the apples and toss the pieces with lemon juice; set aside.
- In a small bowl, add brown sugar, cinnamon, and salt; whisk to combine and set aside.
- In a medium saucepan over medium heat, add butter and when it starts sizzling, add apple pieces. Cook for 5 minutes, stirring often.
- Add the brown sugar mixture and cook for 3 minutes. Add vanilla extract and cook for 2 minutes.
- Remove from heat, transfer to a bowl and let it cool for 15 minutes. Chill for at least 30 minutes.
- Preheat oven to 400ºF and line baking sheets with silicone mats or parchment paper; set aside.
- Roll out each thawed puff pastry sheet into a 10-inch square and then slice each sheet into 4 equal squares.
- In a small bowl, mix egg and 1 tbsp. milk; whisk until mixed.
- Spoon 2 tbsp. of filling in the center of each square and brush 2 edges with egg wash.
- Fold one point of the pastry to the opposite side, forming a triangle.
- Press edges together to tighten them up and finish it by using tines of a fork to create small indented lines along the edges.
- Transfer to prepared baking sheet and brush the tops with egg wash; make a few slits.
- Bake in the preheated oven for 18 to 20 minutes or until the pastries are golden and puffed.
- Remove from the heat and cool for 15 minutes before glazing or sprinkling with granulated sugar.
GLAZE
- In a small bowl, add confectioners’ sugar and slowly pour in heavy cream and mix until the consistency is smooth.
- Drizzle over the turnovers.
Don't forget to rate and comment on this recipe!
Looks so yummy!!! ❤️
Oh yeah… they sure are 😋!